Thanks to Chef Kevin Ashton of “Grumpy Old Men” blog, for the cooking inspiration – So, continuing on with my bread making I’m baking this one today :
Applesauce Oatmeal Bread – A great tasting apple’ey and oat’ey bread for all occasions
| LOAF SIZE | 1 Pound Loaf | 1 ½ Pound Loaf |
| Water @ 80° F | 4 fl oz ( ½ c) | 4 fl oz ( ½ c) |
| Unsweetened applesauce | ½ c | ¾ c |
| Vegetable Oil | 2 tbsp | 3 tbsp |
| Sugar | 2 tbsp | 3 tbsp |
| Salt | 1 tsp | 1 ½ tsp |
| Oats, quick/standard | ½ c | ½ c |
| White Bread Flour | 2 ¼ c | 3 c |
| Active Dry Yeast | 2 ¼ tsp | 1 tbsp |
I use a breadmaker to take out all of the hard work, you can find my guides with everything you need to know about bread making here :
Baking Bread And A Break From Sitting At This Computer
4 Steps To Easily Making And Baking Homemade Bread
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Cheers
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Don Charisma 
Here is a whole wheat bread I created. Most people don’t really like whole wheat, so bakers tend to use a mixture of 25% whole wheat and 75% “strong” wheat. This, however uses 100% whole wheat:
1 1/2 cups water, lukewarm
5 tablespoons molasses
1 1/2 teaspoons active dry yeast
420 g white whole wheat flour
40 g raisins
30 g walnuts, chopped
1 1/2 teaspoons salt
3 tablespoons olive oil
1. Combine the water, molasses, and yeast, set aside to proof for 10 minutes.
2. Mix all of the dry ingredients together.
3. Add all of the wet ingredients (including the olive oil) to the dry, and mix untill you have a shaggy dough.
4. Let the dough rest, covered, for 20 minutes, then knead till fairly smooth.
5. Allow the dough to rise, covered, for 2 hours, or until it’s nearly doubled in bulk.
6. Gently deflate the dough, shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan.
7. Cover the pan with and allow it to rise for about 1 hour, till it’s crowned about 1 inch over the rim of the pan.
8. Bake the bread in a preheated 350°F oven for 25 minutes.
9. Tent it lightly with aluminum foil and bake for another 20 minutes.
Thanks TMT, I’ll share it on the front page, link back to you 🙂
Published here – https://doncharisma.org/2020/05/03/holy-whole-wheat-bread-recipe/
I linked back to your about page.
Thanks for the recipe 🙂
Cheers
Don
Finished making it, a very good bread, though I had to make some substitutions. I didn’t have unsweetened applesauce so I used sweetened and just omitted the sugar. Also, only had cinnamon applesauce on hand, so I used that, still came out a very good bread.
Excellent 🙂 … substitutions work fine, if one uses a little common sense, and sweetened would likely have sugar or corn syrup in it which yeast likes. But think we said that already.
I’m gonna post my bread recipe list out on the blog, maybe once a week, or wed and sat, for a while see how it goes. So, great I’ve got a co-baker 🙂
How nice you are blogging friends with Chef Ashton – I’ve gotten some wonderful recipes from him!
Hey Noelle, long time no hear, hope all is well with you and yours.
And yes Kevin is one of a kind, they definitely broke the mould with him.
Wonderful write-up. Thanks.
My pleasure, thanks for stopping by 🙂
Yum!
Let me know how it turns out 🙂
That looks like a good idea!😃 what were your settings on your bread maker? I have an old one from a yard sale that works okay for $5.
If I was being completely lazy, using fast acting powdered yeast, then standard white loaf program (no extras), and set to 1 or 1.5 pounds depending on which version of recipe. I take the dough out of the machine after it’s finished mixing to remove the stirrer, so bread doesn’t have a hole in it. Then put back in the breadmaker, let it rise and bake. I keep an eye on it in case it needs a “punchdown”, ie it’s risen too much, which is done by gently poking the top of the loaf with my finger – the loaf will drop a little.
Generally I put the wet ingredients in first, then the dry.
I usually draw a line in the dry pile to separate the yeast from the salt, so they don’t mix straight away. One purpose of the salt is to moderate the action of the yeast – so too much salt and it won’t rise, too much yeast and you’ll have to do “punchdown” or rise may go wild.
Of course you can do it all by hand, but I’m too lazy for one, and don’t have an oven for two !
Looks a lot better than the last oatmeal bread I made, it used bananas instead of the applesauce, never set properly. I will give it a shot, thanks for sharing.
You’re welcome. Hard to diagnose what went wrong with the bananas with that little info. But I have found some ingredients need to be added after dough is mixed, and also consider freezing some ingredients like cheese. (probably teaching my grandmother to suck eggs, but maybe you didn’t know)
Let me know how you get on … I can’t remember if you said I could use your photo last time or not, and then forgot about it – sorry 🙂
I’ve got more bread recipes coming up, my tribalist grumpy “friend” encouraged me to post more cooking/baking stuff 🙂